Description
These No Fail Gluten Free Brownies are rich, fudgy, and deeply chocolatey—crafted with a simple gluten-free flour blend, cocoa, and butter for perfect results every time. Foolproof, indulgent, and crowd-pleasing.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder (Dutch process preferred)
- ½ cup gluten-free 1:1 flour blend (with xanthan gum included)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup chocolate chips or chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar.
- Add eggs one at a time, then whisk in vanilla until smooth and glossy.
- Sift in cocoa powder, flour blend, baking powder, and salt. Stir until just combined—do not overmix.
- Fold in chocolate chips or walnuts if using.
- Pour batter into prepared pan, smooth the top, and bake for 25–28 minutes, until center is just set.
- Cool completely before slicing for clean edges and maximum fudginess.
Notes
Use room temperature eggs for the best structure and shiny top. Don’t overbake—look for moist crumbs on a toothpick. Dutch-process cocoa adds richer flavor and darker color. Allow to cool fully before slicing to avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg